APPENDIX. -^QK 



(«)o _ —55°, while oils of turpentine are more or less clextrogyre. 

 (French oil of turpentine is Itevogyre.) (Am. Journ. Fharm , 

 Dec. 1891, ' 



ITeroli oil. 



In order to be able to submit neroli oil to a closer examination, 

 Messrs, Schimmel obtained in the spring of last year, from the 

 Hiviera, a large quantity of the flowers of the UHqt orange. The 

 blossoms were consigned presej^red in dilated sea-water, and were 

 received in good condition with the full odour of fresh flowers. 

 From the equivalent of 560 kilos of fresh flowers^ there was obtained 

 by a process of cohobation 0*460 gram of pure neroli oil, which in 

 many respects differed fi-om the best Fi-ench distillates met with in 

 commerce. It had a specific gravity of 0'887, and was optically 

 inactive. Already at a temperature of + 11° C, it showed an 

 abundant separation of a solid body in fine shining scales. At 0° 

 the oil solidified to a mass of the consistence of butter. The stearop- 

 tene of neroli oil^ like tbe stearopteue of rose oil, appears to be a 

 paraffin-like body ; it can be separated from the liquid portion of the 

 oil by the addition of 90 per cent, alcohol, in which it is difficultly 

 soluble. The specific gravity of eleven samples of commercial neroli 

 oil obtained from the best sources varied between 0'875 and O-BSg 

 at 15° C. Of nine oils, one was optically active, whilst the 

 others were all dextrorotatoiy, the rotation varying between + 0°52' 

 and + 9°40'. Only one solidified at 0° C\, the others remained 

 liquid and did not sliowany separation of stearoptene upon the addi- 

 tion of 90 per cent, alcohol. The cause of these differences between 

 Messrs. Schimmel's distillate and commercial samples is not expli- 

 cable without further investigation. 



^gle Marmelos. 

 The extract from the flower^ called in English Mai'mel water, and 

 known in Sinhalese as "Pinidiya," is used by the natives as scent one 

 festive occasions. It is also sometimes added in the preparation of^ 

 sweetmeats for flavouring them. During the flowering season, boys 

 and men in the villages surrounding Colombo may be seen plucking 

 the flowers and bringing them in baskets to the town for sale, wher 

 they are readily bought for distillation. An infusion of the flower is 

 also used as a cooling drink. {H. D. Lewis in ''Trop. Jgric.;' Sept. 



1889, p. 218.) 



